Moroccan Bowl w/ Flatbread

Ready in 20 Minutes  |  Vegetarian w/Vegan Option


IN YOUR BOX

organic extra virgin olive oil packets
chopped onion
chopped carrots
chopped bell pepper
chopped sweet potato
organic vegetable broth concentrate (Savory Choice)
couscous (InHarvest)
grape tomatoes
chopped sugar snap peas
golden raisins
organic garbanzo beans (Field Day)
organic great northern (Field Day)
organic kidney beans (Field Day)
moroccan spice (Midwest Best)
flatbread


FROM YOUR KITCHEN

large skillet with lid
liquid measuring cup
small pot with lid
colander
cutting board and knife
salt and pepper

 


1. SAUTÉ THE VEGGIES

WARM the contents of olive oil packets in a large skillet over medium-high heat.

ADD the onion, carrots, bell pepper and sweet potato.

SAUTÉ until the sweet potato begins to soften and the onion is caramelized, about 3-5 minutes. Season to taste with salt and pepper.


2. COOK THE COUSCOUS

While the veggies sauté...

MIX the vegetable broth concentrate with 1¼ cup hot water in a liquid measuring cup.

BOIL 1 cup of vegetable broth in small pot over high heat.

STIR in couscous into the boiling broth.

REDUCE heat to low and cover the pot with a lid.

COOK for 8-10 minutes or until all liquid is absorbed.


3. SIMMER THE MOROCCAN MAGIC

While the couscous cooks...

STIR remaining vegetable broth into the sautéed veggies.

ADD the grape tomatoes, sugar snap peas and raisins.

DRAIN and rinse the garbanzo beans, great northern beans and kidney beans in a colander.

ADD half the bean mixture to the skillet and stir to combine. (Save the remaining beans for another recipe!)

STIR IN the moroccan spice.

REDUCE heat to low, cover with a lid and simmer for 15 minutes or until the sweet potatoes are soft and the tomatoes begin to burst.

SEASON to taste with salt.


4. SERVE & ENJOY!

CUT the flatbread into wedges on cutting board.

SERVE the veggie mixture over couscous in shallow bowls, and pair with flatbread on the side. *Omit flatbread for vegan option!

ENJOY!

 

 

★TIP:  Please recycle your dinner kit packaging. Our containers are compostable and made from plant-based materials. 


DRINK PAIRINGS

Wine: Bear Flag Zinfandel (Sonoma)
Structured and full-bodied, this Zinfandel has spicy character complemented by jammy, dark fruit flavors reminiscent of blueberry pie. Notes of toasted oak and vanilla combine to create a plush mouthfeel and lingering finish.

Beer: Boulevard Unfiltered Wheat Beer
Lively, refreshing ale with a natural citrusy flavor and distinctive cloudy appearance.

Moroccan Bowl Pairings.png

Good Food for Real People

At Happy Food Co., we source our ingredients from the finest local and regional suppliers so you can feel great about what you’re putting on the table.

We know that eating well is important to you, and we’re delighted to be part of your evening dinner. Hope you enjoy this meal as much as we loved designing it for you.

— Chef K

 

Show and Tell

Post your meal pics on Twitter and Instagram using #getsomehappy.

Or share your feedback directly with us.

 

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